The Food Service Supervisor coordinates and supervises Food Service Workers in the performance of their duties. Completes established competencies for the position within designated introductory period. Other related duties as assigned. General Management: • Supports established goals and objectives that support overall strategic plans of the facility/Baptist Health System • Monitors the annual department operating and capital budgets. • Supervises daily operations of assigned departments. • Supervises performance of staff. • Demonstrates objectivity in decision making, utilizing facts to support decisions. • Supports the mission statement, policies, and procedures of the Baptist Health System • Participates in eliminating boundaries to achieve integrated, efficient, and quality service. • Achieves ongoing compliance with all regulatory agencies. • Serves as a resource to employees and customers as demonstrated by visibility and knowledge of issues. • Demonstrates flexibility in response to change. • Anticipates and responds to problems and risks. • Communicates effectively with all levels in the organization and with inter/external customers. People Management: • Assists in selection of personnel for hire and promotion; takes appropriate actions regarding counseling, disciplinary actions, demotion, and termination. • Supervises, supports, and coaches direct reports. • Responds proactively to employee needs and concerns. • Assists with development of “experts” and “expertise” throughout the department and seeks employee input. • Facilitates consensus among divergent groups. • Minimize staff turnover. • Conveys employees’ strengths and accomplishments. • Assists in evaluating assigned staff performance and competency, providing direct feedback. • Supports competency plans. MINIMUM EDUCATION: High School Graduate or equivalent PREFERRED EDUCATION: Courses in nutrition, sanitation, personnel management, and quantity food production MINIMUM EXPERIENCE: 1 to 2 years in healthcare or restaurant environment PREFERRED EXPERIENCE: 1-year supervisory experience in a health care institution REQUIRED CERTIFICATIONS/LICENSURE: Certified Food Manager from the San Antonio Metropolitan Health District or ANSI Accredited Food Manager Certificate #LI-JH5